Black Sesame Cupcakes or Muffins
Discover the nutty, aromatic charm of Black Sesame Cupcakes or Muffins, a unique twist on classic baked treats. Infused with the deep, roasted flavors of toasted black sesame seeds and creamy black sesame paste, these cupcakes strike a perfect balance of sweetness and earthiness. With a soft, tender crumb and subtle vanilla undertones, they make an elegant dessert or snack option. Quick to prepare with just 20 minutes of prep time, this recipe is perfect for both seasoned bakers and beginners. Enjoy them plain for a sophisticated treat or elevate the experience with a luscious black sesame buttercream or cream cheese frosting. These black sesame cupcakes are as visually captivating as they are delicious, making them ideal for brunch, afternoon tea, or any special occasion.
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Recipe Information
Ingredients
- 3 tablespoons black sesame seeds
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 pieces eggs, large
- 1 teaspoons vanilla extract
- 3 tablespoons black sesame paste
- 0.5 cups whole milk
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Toast the black sesame seeds in a dry skillet over medium heat for about 2-3 minutes until fragrant. Let them cool and then grind into a coarse powder using a food processor or mortar and pestle.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground black sesame seeds. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and black sesame paste until smooth.
On low speed, alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve as is or optionally frost with a black sesame buttercream or cream cheese frosting for added flavor.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 157.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 965 mg | 74% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
